PASTA SALAD

Ingredients:

For Dressing
1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling
2 teaspoons of dijion mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon

For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish

Instructions:

In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO.

TRUFFLED CAULIFLOWER GRATIN

Ingredients:

1 large head cauliflower, cut into florets

3 tablespoons unsalted butter

2 teaspoons white truffle oil

3 tablespoons all purpose flour

1 cup hot milk

1 cup hot half & half

1/2 teaspoon freshly ground black pepper

1 cup freshly grated Gruyere, divided

1/2 cup freshly grated Parmesan

1/4 cup fresh breadcrumbs

Kosher salt and fresh ground pepper to taste

Instructions:

Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese. Butter a 2-3 quart shallow baking dish or casserole. Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

ROASTED ZUCCHINI AND SQUASH

Ingredients:

2 small zucchini cut into slices

2 small yellow squash cut into slices

12 oz small cherry tomatoes , sliced into halves

3 tablespoons Garlic Infused olive oil

½ teaspoon of dried oregano

½ teaspoon of chopped fresh parsley

1 cup (2.4 oz) finely shredded Parmesan cheese

Salt and Pepper

Instructions:

Preheat oven to 400 degrees.

Place parchment paper or aluminum foil onto a 13 inch baking sheet. In a small bowl whisk together, the Garlic Infused Fused olive oil, parsley, and oregano. Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.

CARAMELIZED BRUSSELS SPROUTS & MUSHROOMS

Ingredients:

1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half

1/4 cup Mushroom-Sage Infused Olive Oil

1 medium shallot thinly sliced

2 Tablespoons Pomegranate Balsamic Vinegar

1 teaspoon salt

fresh ground pepper to taste

Instructions:

Heat a heavy-duty 12" saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussles sprouts). Season with salt and pepper to taste. Serve hot.

WILD RICE and MUSHROOM STUFFED ACORN SQUASH

Ingredients:

2 medium-sized acorn squash

4 Tablespoons Ultra-Premium olive oil

8 oz. mushrooms, sliced

1 large shallot, chopped

2 celery stalks, chopped

2 cups chicken or vegetable broth

1 ¼ cups wild rice blend, uncooked

½ cup toasted walnuts, chopped

½ teaspoon fresh or dried thyme

¼ cup fresh parsley, chopped

1 tablespoon Garlic Infused Olive Oil

2 teaspoons sea salt

Fresh ground pepper to taste

½ cup fresh grated Parmesan (optional)

Instructions:

ACORN SQUASH

To bake the acorn squash, reheat your oven to 400ºF and line a baking sheet with parchment paper.

Cut each acorn squash in half lengthwise and remove the seeds/strings. Rub the cut sides with 1 tablespoon of garlic olive oil. Season each half with salt and pepper.

Lay them cut side down on the baking sheet and roast for about 30-40 minutes, or until a fork easily pierces through the center.

Remove the squash from the oven and allow it to cool on the baking sheet for 15 minutes before handling. 

WILD RICE AND MUSHROOMS

Prepare the stuffing while the acorn squash is in the oven.

Sauté the onion and celery in a saucepan with a bit of olive oil oil, just until they begin to change color and texture. About 5 minutes.

Add the broth, wild rice, and thyme to the pot. Cover and bring to a simmer. Lower the heat and simmer for 40-45 minutes, or until the rice is fully cooked. If the rice is still firm after cooking, add 1-2 Tablespoons broth and cook slightly longer.

While the rice cooks, add a bit of oil to the bottom of a skillet and sauté the mushrooms until they are tender. About 10-15 minutes.

Add the cooked mushrooms, parsley and walnuts into the pot with the fully cooked wild rice and mix to incorporate well. Check and adjust seasoning with additional salt and pepper, if desired. 

Stuff each acorn squash half with the wild rice mixture stuffed side up, top with cheese and bake for an additional 8-10 minutes until the tops are bubbly and golden brown.

GREEN BEANS WITH TOASTED COCONUT

Ingredients:

1 tablespoon of Melgarejo Hojiblanca EVOO
½ teaspoon of mustard seeds
6 fresh curry leaves
½ cup of salted roasted peanuts
¼ cup of dried split chickpeas
1 lb of green beans, trimmed and cut into 2 inch pieces
Juice from 2 limes
1 tablespoon of Cayenne Fused Olive Oil
2 tablespoons of fresh chopped cilantro
Kosher Salt
½ cup of grated coconut

Instructions:

Heat EVOO in a large saucepan over medium heat, add the mustard seeds, curry leaves, peanuts and chickpeas. When the mustard seeds start to crackle and toast, add the green beans and sauté until they are almost tender about 4 min. Add the lime juice, Cayenne Fused Olive Oil, cilantro and a pinch of salt, cook for about a minute. Add the coconut and stir in until it is completely mixed with the green beans. Discard the curry leaves. Serve hot.

OLIVE OIL ROASTED LEMON GARLIC POTATOES

Ingredients:

2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Instructions:

Preheat the oven to 400 F.

Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley. 

NEAPOLITAN HERB BALSAMIC MARINATED & GRILLED EGGPLANT

Ingredients:

1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick

Instructions:

In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.

Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.

Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over

Cook until tender, about 3 minutes more.

Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.